Craving...
 

Rice Pudding! I searched the recipes to see if there was a Ph2 friendly version to no avail. I don't even know what's in regular rice pudding but thought I'd check here for recipes for brown rice pudding before I headed into the webz.

Thoughts? Suggestions?

Although not "rice" pudding, I personally found that the ricotta cream with vanilla, cinnamon and sweetener (SBD approved of course) with some sliced almonds is similar enough..

meh, doesn't do it for me. Plus, we're out of ricotta and snowed in so none in the house anyway. And not to mention more snow tomorrow so no ricotta for a few days at the least!

eh.. well.. I tried.. :shrug:

Snowed in?! bummer.

I have some recipe books at home :book2: but I don't think they have any brown rice rice pudding recipes...

if you find one, please share! :)

I found a recipe that uses cauliflower to make "rice" pudding. It would have to be modified a bit to be SB legal, but it might work. I haven't tried it yet though so I hesitate to post it.

Kick - thanks for the try. Yup, snowed in. Can't get out of my neighborhood and public transit is closed!

Klosing - I don't have cauliflower either (way to be out of groceries!) but I think I am going to give it a whirl and see if I can make it work. Thanks!!!

This is probably weird and not a real recipe but I've just baked raw brown rice in unsweetened vanilla almond milk (more than the amount of water you would use because you don't want it dry) with some sweetener, plenty of nutmeg & cinnamon and some dried fruit if I'm in the mood. Not really official rice pudding though ;)

Thanks Cyndi!

I wish I had some light coconut milk but here is what I made. It's setting now but tastes decent enough...Might add some cool-whip to it, lol.

2 cups cooked brown rice (I used Uncle Ben's microwave kind)
2 cups milk, divided (I used fat-free lactose free)
1/3 cup spelnda
pinch of salt
1 egg, beaten
1/2 teaspoon vanilla extract
cinnamon and nutmeg to taste

In a saucepan, combine the 2 cups of cups cooked rice, 1 1/2 cups milk, Splenda and salt. Cook over medium heat until thick and creamy, stiring every minute or so, for 15 minutes. Stir in remaining 1/2 cup milk, beaten egg (I tempured the rice into the egg then put the mixture into the saucepan) vanilla, cinnamon and nutmeg. Cook 3-5 minutes more, stirring constantly. Remove from heat and enjoy warm or fridgerate until cool.

Cyndi and Jenne, how about posting the recipes in the Recipe Forum so they don't get lost.

I bet coconut extract would work in your pudding, Jenne.

Sorry Ruth. Just trying to answer my own thread. Will post to the recipes. Feel free to close.

I've always said, "cravings are the mothers of invention."

This sounds good, I think I will try it with light coconut milk,.